Cookie Cereal Is A Thing.

Actually, it’s this thing (recipe) that you see before you today! 

If you aren’t familiar with cookie cereal (because I just invented it) it’s crumbly and sweet pieces of gluten-free and low-carb-friendly cereal that tastes like a cookie. And just like a cookie, it pairs perfectly with any/all milk and the flavor options are endless.

Chocolate Cereal? Add cocoa powder.

Cinnamon? Add cinnamon.

Tootie Fruity? Add your fave fruit extract!

Or if you don’t like extracts, freeze-dried berries are a great addition. Just toss ’em in. No extras required.

Let’s Talk Texture

Turning buttery vanilla cookies into cereal is actually pretty time-consuming (I believe in transparency of the commitment level) because you have to roll a huge amount of cookie/cereal dough into cookie/cereal balls. It’s also not going to yield the cereal texture you are accustomed to from those evil geniuses at Kellogg’s because they are using fancy machines and we are using two hands and a 10-year-old oven.

So it’s not traditional cereal, but it is both delicious and made with healthy gluten-free ingredients!!!

How does it stand up to milk? Kind of like a cookie—crumbly and soft once the milk sinks in, but the delicious buttery cookie factor makes up for its softer texture. The key is to keep the cookie balls small (teehee). The smaller you roll the cookie balls and the longer you let them “dry out” the better.

If you’re in the market for a crispy cereal, check out my Cinnamon Flax Cereal! If not, keep on scrolling👇

 

Vanilla Cookie Cereal Bites! {Gluten Free & Low Carb}

“That’s the way the cookie cereal crumbles.”

-Walter Cronkite, probably

Pin it 📌

When rolling these, I split the dough in half and got 63 balls from each half.
I also tested this by rolling it flat and cutting it into squares, but the cookie balls were MUCH better.

I’m a toppings girl by nature, so I sprinkled this cereal with Cinnamon + Swerve (sweetener)
straight out of the oven. If you don’t, it may not be to your level of sweetness.

My advice? Taste and see.

• I *highly* recommend using a silicone baking mat so your cookie cereal balls won’t burn on their bottoms.
• The type of almond flour you use will change the texture of your final product. Fine almond flour is best! I like Bob’s Red Mill or Anthony’s.

I like storing my cereals in Wax Paper that I just sort of fold into a pouch and clip with a “chip clip” or something like that. Parchment works, too!